How to make Hummus

How to make Hummus at home, it’s tastier, fresher and you know exactly what’s in it. Homemade Hummus is a completely different food from the shop bought, sour beige paste that we are all used to buying in our weekly shop.

Hummus is loved by millions around the world, it can be made and eaten in either a very basic Hummus recipe, or jazzed up with multiple flavors. The chickpea base can absorb many flavors making it very versatile.

One of the wonderful things about Hummus, is how easy it is to make. With a handful of ingredients you make a tasty lunch or dip for a party.

Chickpeas

The main ingredient for making Hummus is always chickpeas, you can use dried or tinned chickpeas, although the dried chickpeas do have a nuttier flavor. The chickpea (also known as garbanzo beans) is an excellent source of protein and fiber.

How to soak and cook dried chickpeas

This is a simple method for quick-soaking and cooking chickpeas, so they can then be used in recipes such as hummus. You have to soak chickpeas before boiling because they need to be softened and the pre-soaking makes the beans more digestible. You can soak overnight or if you really want to go for it, soak for several days in clean water, changing it twice a day.

However, there is a quick soak method, place the chickpeas in a pan, cover with water and bring the water to a boil for five minutes. Remove from the heat and cover with a tea towel, allow to stand for one hour. Make sure your pan is big enough as the Chickpeas will double in size.

After an hour drain the chickpeas and rinse them under running cold water.

Cooking Chickpeas

Place the soaked chickpeas in a large pan and cover with a couple of inches of water. Bring the water to the boil, then reduce to a simmer. At this point you can add some salt if you wish. Let the water simmer for about 60-90 minutes till the beans are at the desired tenderness. Hummus needs very tender chickpeas. As you cook them, the chickpeas will continue to expand, watch the water levels and top up as needed.

When cooked drain in a colander and allow to completely cool.

Basic Hummus Recipe

400g tinned Chickpeas

3 tbsp Tahini (optional)

Juice of one Lemon

4 tbsp Olive Oil

2 Cloves Garlic

1/2 tsp salt

1/2 tsp cumin

2 tbsp water

pinch of Paprika

Place all the ingredients into a blender, similar to a Nutri Ninja, and pulse to your desired consistency. Sprinkle with the Paprika as you serve.

But when you make hummus you can pimp it up with different flavors to suit your taste and mood, try some of these variations :

Using the basic recipe to make hummus as a base, add to or replace ingredients

Greek

1/2 cup of crumbled feta

1 cup baby spinach

pinch cinnamon

Southwestern

Replace chickpeas for 1 can black beans

1 chipotle pepper

instead of lemon use a lime

1/4 cup chopped cilantro

1 tsp cumin

Pesto

2 tbsp prepared pesto

1 tbsp grated Parmesan

Green Herb

1/2 cup basil leaves

1/2 cup parsley

1/4 cup tarragon

Beet

Replace chickpeas with 2 cups cubed beet

reduce to 1 clove of garlic

Tunisian

2 tbsp harrissa paste

1/4 tsp lemon zest

I make a batch of Hummus up every week and keep it in the fridge, for my lunches I spread it on wraps and add veggies and at dinner I add it to the side of nearly everything!